Wash the collard greens thoroughly with cold water, remove the center stem and the large ribs then give them a rough chop. They should still be leafy.

​Heat the olive oil in a large heavy-bottomed stockpot over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, stirring until onions are translucent. Add the ham hock and then vinegar. Now gradually add your collard greens. Cook the greens over medium heat, stirring occasionally, until they are all wilted. As they wilt you will have room to add more into the pot. Add the chicken broth and 1 teaspoon of Tabasco.

​Bring to a boil and simmer for 1 hour and 45 minutes to 2 hours, adding more chicken broth if necessary, one cup at a time, until the greens have a good flavor and are silky in texture.

​Add another teaspoon of Tabasco (or to taste) and salt and pepper to taste.

​Serve hot.